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VICTORIA’S LOCAL
SPECIALTY COFFEE
ROASTERY
Our Story
Some dreams bloom slowly.
George, founder of TEN CAFE ROASTING STUDIO, has dedicated over two decades to the world of coffee, guided by a passion for discovering and sharing exceptional coffees. He believes coffee is more than a beverage, it is an opportunity to slow down, connect, and appreciate the work of producers around the world. In 2023, that passion came to life with the opening of TEN CAFE ROASTING STUDIO in Victoria, BC.
Guided by a philosophy of letting each coffee bloom naturally, George carefully sources and micro roasts small lot coffees that highlight the unique character of their origin, variety, and process. Every coffee is selected and roasted with intention, creating an experience that celebrates craftsmanship, quality, and the stories behind each cup.
Featured Products
El Placer / Sebastián Ramírez / Co-Fermented with Thermal Shock
At El Placer Farms, coffee is the result of curiosity, precision, and a passion for innovation. This Thermal Shock Co-Fermented Honey Caturra showcases Sebastián Ramírez’s approach to fermentation, creating a coffee that is vibrant, expressive, and beautifully balanced.
The cup opens with bright notes of blackberry and raspberry, followed by a smooth chocolate that adds richness and depth. As the coffee cools, delicate notes of hibiscus tea emerge, bringing a gentle floral brightness that complements the juicy acidity and silky mouthfeel.
The journey begins with carefully selected cherries, with 95% picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries. A carefully controlled thermal shocktreatment at approximately 40°C helps create a vibrant, integrated fruit profile while preserving clarity and balance.
The coffee is then slowly dried for about 25 days before resting in GrainPro bags for 15 days to stabilize prior to milling and hand sorting. Every step is designed to preserve sweetness, consistency, and the expressive character that defines El Placer.
About the Farm & Producer
El Placer Farms / Sebastián Ramírez
Nestled in the mountains of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family coffee tradition. At El Placer Farms and the Hacienda Córcega processing centre, he combines meticulous farming with innovative processing methods, including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques.
Working with exceptional varieties such as Geisha, Pink Bourbon, Bourbon Cidra, SL28, Wush Wush, Laurina, and Caturra, Sebastián produces coffees that highlight the unique character of each lot. His commitment to quality, sustainability, and continuous innovation has made El Placer one of Colombia’s most respected producers of experimental specialty coffee.
Ethiopia Hure G1 Muntasha
Every year, we look for coffees that remind us why Ethiopian coffee holds such a special place in our hearts. This lot from Muntasha was one of those coffees.
It earned 2nd Place in the Natural Arabica Category at the 2025 to 2026 Ethiopia Taste of Harvest competition. Once we tasted it, we understood why. The cup opens with aromas of tropical fruit and brown sugar, followed by layers of ripe pear and juicy peach. As it cools, soft floral notes begin to appear, bringing brightness and elegance to a coffee that feels vibrant and beautifully balanced.
Grown in Hure, a small kebele in Arbegona, Sidama, this coffee comes from one of Ethiopia’s younger and most exciting high elevation growing areas. At around 2,300 to 2,400 meters above sea level, the cool climate slows the ripening of the coffee cherries. That extra time allows more sweetness, clarity, and aromatic complexity to develop in the fruit.
Behind this lot is Mulugeta Muntasha, a producer whose work has helped bring more attention to Arbegona and the surrounding highland communities. In 2021, he returned home and established his own coffee station. That same year, his coffee gained major recognition in the Ethiopia Taste of Harvest , showing the world what this young region can produce when careful farming, thoughtful processing, and high elevation come together.
This is a coffee from a young growing region, guided by experience, shaped by high elevation, and full of promise. A beautiful cup to slow down with, and enjoy as each layer opens in the brew.
Ethiopia Yirgacheffee Jasmine Co-Fermentation
This unique lot comes from Kochere, one of Yirgacheffe’s most celebrated growing regions, where high elevations and generations of coffee tradition produce some of Ethiopia’s most expressive coffees. Following harvest, the cherries undergo a rare Jasmine Co-Fermentation process, spending approximately 200 hours fermenting alongside fresh jasmine flowers before being carefully washed and dried. Throughout this extended fermentation, the cherries absorb delicate floral compounds from the jasmine blossoms, enhancing the coffee’s natural aromatics while preserving the clarity, elegance, and vibrancy that define great washed Ethiopian coffees.
In the cup, jasmine blossoms lead the experience, unfolding into fragrant notes reminiscent of White Peach Oolong and Longjing tea. Bright pomelo and soft citrus bring lift and freshness, while a honey-like sweetness carries gracefully across the palate. As the cup cools, subtle hints of mangosteen emerge, adding depth to an already refined and expressive profile.
Delicate yet captivating, this is a coffee that blurs the line between coffee and tea, an elegant expression of Yirgacheffe terroir, inviting you to slow down and experience each layer as it blooms in the cup.
